Jain sambar recipe2015-05-29
- Cuisine: Andhra, Gujarati, Indian, Jain, Rajasthani, Tamil
- Course: Breakfast, Dinner, Lunch, Side Dish
- Skill Level: Advanced, Expert, Intermediate, Moderate
- Servings : 4
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
Jain Sambar is a spicy tasty stew made with toor dal (split pigeon peas). It is very popular in the South Indian cuisine. Sambhar is eaten with boiled rice, Idli, Vada, Dosa, Pongal, Rava Dosai- you name it we use it! – it accompanies almost every meal. And it is made daily in South Indian diet. Of course the Jain Sambar recipe that I am sharing with you does not have onions or garlic (which is not allowed by Jain religious standards) so it is actually easier to make.
Ingredients (Serves 4)
- 1 Cup Toor Dal (Split Pigeon Peas)
- 1 Tablespoon Sambhar Powder (Everest or Homemade)
- 1 Small Tomato, finely chopped or cut in 4 parts.
- 1/2 Teaspoon Turmeric powder
- Pinch of Asafoetida (Hing)
- Salt to Taste
- 1 tsp Urad Dal (Vigna mungo = black lentil) (optional)
- 1 tsp Mustard Seeds (Rai)
- 3 to 4 Curry Leaves
- 2 tbsp double refined Oil or olive oil
- 1 pinch green Cilantro (Coriander Leaves), finely chopped to garnish
In a pressure cooker, add Toor dal, Sambhar powder, Tomato, turmeric powder, salt and 3 cups of water.
Cook for 3 whistles turn off the flame and let it cool down for 5 minutes.
Put a sauce pan over medium heat, and add oil.
Add the split Urad dal and mustard seeds and wait until they crackle.
Now add Asafoetida (Hing) and curry leaves.
Add the cooked Toor dal and mix really well. Simmer for 5 minutes on medium heat.
Garnish wih cilantro and serve with rice.
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